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I tried to discover how this salad was made at a Riad in Marrakech and this is the nearest I have managed to get to the subtle, perfumed, refreshing salad we had there.
Grate the carrots straight into a large bowl. Sprinkle over the orange blossom water and orange juice. Drizzle with lemon oil and stir well. Chill well before serving.
If you don't want to use oil, a little lemon zest could be grated into the salad instead.
This recipe was provided by Deborah Casey from Oxford.